This pizza is a great all-in-one freezer meal for busy families. The toppings are baked right into the pizza, so it holds together very well for freezing and transporting to school or daycare. Kids love pizza, and this is a nongreasy version that will satisfy any keto kid’s pizza cravings!
30 g egg whites, whipped into stiff peaks
17 g macadamia nuts, ground into butter
15 g mayonnaise, Hellmann’s
13 g olive oil
14 g canned tomato puree
9 g parmesan cheese, block style, grated
Optional: salt/pepper, pinch of garlic powder, pinch of dried Italian herb blend
Preheat the oven to 375°F. After measuring all ingredients on a gram scale, fold the macadamia nuts, mayonnaise, and olive oil into the egg whites. Pour the egg white mixture on a baking sheet lined with a silicone baking mat or piece of parchment paper. Spread into a circle shape about 1/2 an inch thick. Carefully spoon the tomato sauce on the pizza, distributing it as evenly as possible. Sprinkle the grated cheese on top along with the optional seasonings, if desired. Bake for about 20 minutes until the pizza is lightly browned and cooked through. Let the pizza cool on the baking sheet and then serve or freeze.
Notes: If you plan on freezing the pizza, take into account the size of the bag or container you plan on freezing it in. Make two smaller pizzas if necessary. You could also shape it into a standard “slice” shape, like an individual slice of real pizza. Reheat the pizza in the microwave in 30-second intervals.
